Cereals and milled products as a good source of magnesium in everyday diet

Žitarice predstavljaju najrasprostranjeniju i najvažniju kulturu za prehranu ljudi. Važne su i kao sirovina u prehrambenoj industriji te čine osnovu piramide prehrane. Mlinski proizvodi također predstavljaju osnovne prehrambene proizvode. Glavni su mlinski proizvodi prekrupa, krupica i brašno. Magnezij je mineral koji je iznimno važan element u ljudskom organizmu. Zauzima četvrto mjesto po zastupljenosti kationa u organizmu te je drugi najčešći u stanicama. Ima važnu ulogu za katalitičku aktivnost više od 300 enzima u enzimatskim sustavima. Najvažniji je za pravilan rad srca te kao regulator fosfora i kalcija u kostima. Cilj je ovog rada utvrditi količinu magnezija u odabranim žitaricama i mlinskim proizvodima te prikazati zdravstvenu dobrobit magnezija. Tijekom analize sastava žitarica i mlinskih proizvoda analizirano je sveukupno 28 uzoraka. Od toga je bilo pet uzoraka kukuruza u zrnu, sedam uzoraka pšenice, 11 uzoraka pšeničnog brašna, brašno od integralne heljde bez glutena, zobena kaša, prosena kaša, kaša zobi, ječma i pira te kaša riže, kukuruza i heljde. Analiza je provedena na Nastavnom zavodu za javno zdravstvo „Dr. Andrija Štampar”. Magnezij je nakon digestije s nitratnom kiselinom i vodikovim peroksidom u mikrovalnoj pećnici određen induktivno spregnutom plazmom s masenom spektrometrijom (ICP-MS). Količine magnezija u žitaricama iznosile su od 81,92 mg / 100 g do 145,21 mg / 100 g za pšenicu te od 111,68 mg / 100 g do 145,21 mg / 100 g za kukuruz. Prosječna vrijednost magnezija iznosila je 105,81 mg / 100 g za uzorke pšenice te 133,72 mg / 100 g za uzorke kukuruza u zrnu. Količina magnezija utvrđena u pšeničnom brašnu kretala se u rasponu od 23,17 mg / 100 g do 60,41 mg / 100 g, dok je srednja vrijednost magnezija iznosila 34,56 mg / 100 g. Količina magnezija u brašnu od integralne heljde bez glutena iznosila je 226,32 mg / 100 g. Utvrđena količina magnezija u zobenoj kaši, prosenoj kaši, kaši zobi, ječma i pira te kaši riže, kukuruza i heljde kretala se u rasponu od 76,77 mg / 100 g do 153,61 mg / 100 g. Srednja vrijednost magnezija za uzorke kaše iznosila je 122,98 mg / 100 g.Cereals represent the most prevailing and important culture for human consumption. They are also important as a raw material in the food industry and form the basis of the food pyramid. Milled products also represent basic food products. The main milled products are groats, semolina and flour. Magnesium is a mineral that is an extremely important element in the human body. It ranks fourth in the representation of cations in the body and is the second most common in cells. It plays an important role for the catalytic activity of more than 300 enzymes in the enzymatic systems. It is most important for proper heart function and as a regulator of phosphorus and calcium in the bones. The aim of this paper is to determine the amount of magnesium in selected cereals and milled products and to present the health benefits of magnesium. A total of twenty eight samples were analysed during the analysis of the composition of cereals and milled products. Of these, there were 5 samples of corn beans, 7 wheat samples, 11 samples of wheat flour, gluten-free whole buckwheat flour, oatmeal, millet porridge, porridge oats, barley and spelt, and rice, corn and buckwheat mash. The analysis was carried out at the Andrija Stampar Teaching Institute of Public Health. After microwave digestion with nitrate acid and hydrogen peroxide, magnesium was determined by inductively coupled plasma with mass spectrometry (ICP-MS). The amounts of magnesium in cereals ranged from 81.92 mg/100 g to 145.21 mg/100 g for wheat, and from 111.68 mg/100 g to 145.21 mg/100 g for corn. The average magnesium value was 105.81 mg/100 g for wheat samples and 133.72 mg/100 g for grain corn samples. The amount of magnesium found in wheat flour ranged from 23.17 mg/100 g to 60.41 mg/100 g, while the mean magnesium value was 34.56 mg/100 g. The amount of magnesium in the flour from gluten-free wholegrain buckwheat was 226.32 mg/100 g. The determined amount of magnesium in oatmeal, millet porridge, porridge oats, barley and spelt and porridges of rice, corn and buckwheat ranged from 76.77 mg/100 g to 153.61 mg/100 g. The mean magnesium value for porridge samples was 122.98 mg/100 g